Buster Brown Cake
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
2 cups packed brown sugar
1 teaspoon vanilla
2 egg yolks
1 cup buttermilk
2 egg whites
Grease and lightly flour two 8x11/2-inch round cake pans or grease one 13x9x2-inch baking pan; set the pan(S) aside. In a medium bowl stir together the flour, baking soda, and salt; set aside.
In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and vanilla; beat until well combined. Add egg yolks 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined.
Thoroughly wash the beaters. In a medium mixing bowl beat egg whites With an electric mixer on medium speed until stiff peaks form (tips stand straight). Gently fold egg whites into the beaten mixture. Spread batter into the prepared pan(S).
Bake in a 350 degree F oven for 30 to 35 minutes for the 8-inch pans Or 35 to 40 minutes for the 13x9x2-inch pan, or until a wooden toothpick
Inserted near centers comes out clean. Cool cake layers in pans on wire Racks for 10 minutes. Remove cake layers from pans; cool thoroughly on
Racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with Delicious Icing. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving.